Corn Pudding Recipe

Name: Corn Pudding
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Baking & Desserts
Ingredients: 8 to 10 ears fresh corn (3 cans = 2 1/2 c.); 1 large egg; 1/2 c. light cream; 1/2 c. heavy or whipping cream; 1 Tbsp. brown sugar; 2 Tbsp. snipped fresh chives; pinch of grated nutmeg; salt and freshly ground pepper to taste; 1/2 c. plus 3 Tbsp. crumbled Ritz crackers; 4 Tbsp. (1/2 stick) unsalted butter, melted

Servings: persons

8 to 10 ears fresh corn (3 cans = 2 1/2 c.)
1 large egg
1/2 c. light cream
1/2 c. heavy or whipping cream
1 Tbsp. brown sugar
2 Tbsp. snipped fresh chives
pinch of grated nutmeg
salt and freshly ground pepper to taste
1/2 c. plus 3 Tbsp. crumbled Ritz crackers
4 Tbsp. (1/2 stick) unsalted butter, melted

1
Preheat the oven to 350u00b0.
2
Butter a 6 to 8-cup casserole. With a sharp knife, split each row of corn kernels on each ear of corn down the center. Scrape enough kernels off the cobs to measure 2 1/2 cups.
3
Beat the egg, light cream, heavy cream and brown sugar in a mixing bowl just until blended.
4
Stir in the chives and nutmeg.
5
Season to taste with salt and pepper. Stir in the corn.
6
Toss 1/2 cup cracker crumbs with 3 tablespoons of the melted butter in a large mixing bowl, then stir in the corn mixture.
7
Pour the corn mixture into the prepared casserole.
8
Toss the remaining 3 tablespoons cracker crumbs with remaining 1 tablespoon butter. Sprinkle the crumbs over the top of the pudding.
9
Bake the pudding, uncovered, until light golden brown and slightly firm to the touch, 45 to 50 minutes.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 8 to 10 ears fresh corn (3 cans = 2 1/2 c.), 1 large egg, 1/2 c. light cream, 1/2 c. heavy or whipping cream, and more.

Yes, Corn Pudding falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Corn Pudding

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